Recipe: Spinach and Gouda Strata or Cheddar and Thyme Strata

SPINACH AND GOUDA STRATA

6 large eggs
1 1/2 cups whole milk
1 teaspoon minced fresh thyme leaves
Ground black pepper
4 ounces Gouda cheese, shredded (1 cup)
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, minced
1/2 teaspoon salt
5 slices high-quality white sandwich bread, cut into 1-inch squares
2 medium garlic cloves, minced OR pressed through garlic press (about 2 teaspoons)
1 (10-ounce) package frozen chopped spinach, thawed in microwave, wrapped in towel and squeezed as dry as possible

Adjust oven rack to middle position and heat to 425 degrees F.

In bowl, whisk eggs, milk, thyme and one-fourth teaspoon pepper together, then stir in cheese and set aside.

Melt butter in 10-inch oven-safe nonstick skillet over medium-high heat. Add onion and salt and cook until onion is softened and lightly browned, about 6 minutes.

Add bread and, using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Remove skillet from heat and fold in reserved egg mixture until slightly thickened and well combined with bread. Stir in spinach. Gently press top of strata to help soak up egg mixture.

Transfer skillet to oven and bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes. Let rest 5 minutes before serving.

VARIATION:

CHEDDAR AND THYME STRATA
Substitute cheddar cheese for Gouda and omit garlic and spinach.

Makes 4-6 servings
Source: The Best Skillet Recipes by American's Test Kitchen/the Editors of Cook's Illustrated